Salmonella spp. is widely recognized as a primary cause of foodborne illness, particularly linked to the consumption of undercooked poultry products. This bacterium exists in the intestines of animals, especially birds, and can contaminate eggs and meat during processing. The symptoms of Salmonella infection typically manifest as gastrointestinal distress, which can include diarrhea, fever, and abdominal cramps.
While other bacteria like Campylobacter jejuni also cause food poisoning related to poultry, Salmonella is the more commonly identified organism in such cases. Campylobacter can be found in raw or undercooked chicken but is less frequently associated in public health reports compared to Salmonella. Listeria monocytogenes, on the other hand, is more often linked to deli meats and unpasteurized dairy products, and Clostridium perfringens is associated with foods left out at unsafe temperatures rather than specifically undercooked poultry. Thus, Salmonella spp. stands out as the most significant pathogen for food poisoning arising from poultry.